Everyone likes to make something enjoyed by those we love and ‘cracker bread’ is one of those things. However, there is always a few ‘suggestions that pop up from the peanut gallery and these have to be taken into account. Some want more of the taste of a ‘pretzel’ while others want a little more ‘flavor’.
This really isn’t hard to do. I roll a little course salt over the bread prior to baking to give it a more ‘pretzel finish’ and interchange the secondary bread to find something a bit more flavorful. I like using ‘Spelt’ for this purpose as it is similar i smoe ways to whole wheat but with a distinctive nutty taste all it’s own…. which is why smoe folks say it is making a comeback. It also mixes better with water than whole wheat and that works for me!
Here’s a brief history of ‘spelt’ that can be found on the web:
“Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archaeological record c. 8,000 years ago.
Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat, although only at some date following the initial Aegilops-tetraploid wheat hybridisation. The much later appearance of spelt in Europe might thus be the result of a later, second, hybridisation between emmer and bread wheat. Recent DNA evidence supports an independent origin for European spelt through this hybridisation”
In any event, it is a nice addition!